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Brush the fish fillets with one tablespoon of the olive oil and fry, skin-side down, for two to three minutes. Flip over with a spatula and cook for another two to three minutes until firm. Place in a serving dish, and pour over the marinade.

Put the rest of the olive oil into the pan and quickly stir-fry the pepper with the shallots until it loses its crispness. Tip over the fish, season with salt and pepper and serve. Good with boiled potatoes or just on toast.

Wine choice 2009 Pinot Gris, Wither Hills, Marlborough, New Zealand £9.95, Waitrose. Sea bass can be matched with most whites, provided they have some weight. The issue here is the turmeric and green peppers, flavours that will clash with an oaky wine. The power in this peachy pinot gris is provided by ripe fruit rather than a stint in an oak barrel.